Fit Mitten Kitchen · by Ashley
Egg & Veggie Quinoa Breakfast Bowl
NUTRITION · PER SERVING15M COOK
CAL 41%·PRO 63%
CARBS 83G40% OF CAL
17G FIBER47G OTHER18G TOTAL SUGAR
FAT 42G46% OF CAL
13G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A filling breakfast bowl with quinoa, roasted vegetables, eggs, and cheese. Protein-rich and sustaining, designed to keep you full.
mainamericangrain bowleggs🍳 skilletgluten freevegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 Dr. Praeger's Root Veggie Hashbrowns
- 1 tablespoon oil for cooking
- 1 medium bell pepper (chopped)
- 1 small yellow onion (diced)
- 1 cup of mushrooms (sliced)
- 2 cups cooked quinoa
- 1 cup kale leaves (massaged with oil)
- 2 large eggs
- salt and pepper to taste
- sriracha
- shredded cheese
- purple carrots
At a glance
PER SERVING · TIME 15M
CAL 41%·PRO 63%
CARBS 83G40% OF CAL
17G FIBER47G OTHER18G TOTAL SUGAR
FAT 42G46% OF CAL
13G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1177mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1263mg
- Calcium
- 527mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.